Perfect Mashed Potatoes

Everybody seems to have their favorite way of making mashed potatoes. Some cook them with the peel on, some without. Some add a little of the cooking water to the mashed potatoes for extra starch. I have found that the single thing that makes the biggest difference for making perfect creamy, heavenly potatoes is the type of potatoes you use.

Most people use starchy Russets for mashed potatoes. With their high starch and low water content, they’re good for baking, for making French fries, and for mashing. Here’s my secret though—even better than Russets for mashing are Yukon Golds. They’re a little more expensive than Russets, but worth it. They’re naturally creamy when mashed, never mealy, and have a slightly buttery flavor all on their own. Yukon golds make the most perfectly creamy, buttery mashed potatoes.

From the recipe archive, first posted 2005.

Prep:10 minutes

Cook:25 minutes

Yield:Serves 4

Always put potatoes in cold water to start, then bring to a boil. That way the potatoes cook more evenly.

Method

1 Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water. Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.

2 While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.

3 When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes. Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further. Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey.